Harissa Lentil & Butternut Squash Chili

Name: Harissa Lentil & Butternut Squash Chili
Ingredients: 2 Tbsp canola or grape seed oil; 1 medium yellow onion, diced; 1 red bell pepper, diced; Kosher salt; freshly ground black pepper; 1 small serrano pepper, minced (remove the seeds or omit altogether for a less spicy version); 3 large garlic cloves, minced; 1 Tbsp tomato paste; 1 Tbsp + 1 tsp Rumi Harissa spice blend, divided; 2 tsp Rumi Ground Black Cumin; 2 (15-ounce) cans diced tomatoes; 1 quart (4 cups) vegetable broth; ¾ cup dry red lentils, rinsed and drained; 1 small butternut squash, cubed (about 3 cups cubed squash); 1 (15-ounce) can kidney beans, drained; 1 (15-ounce) can chickpeas, drained; Fresh cilantro, for serving

www.rumispice.com

A vegetarian chili so good you won't even miss the meat. This protein-packed chili, made with lentils, butternut squash, chickpeas and kidney beans is the perfect weeknight dinner or game-day snack....

View full recipe on www.rumispice.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rumispice.com.

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Ingredients

2 Tbsp canola or grape seed oil
1 medium yellow onion, diced
1 red bell pepper, diced
Kosher salt
freshly ground black pepper
1 small serrano pepper, minced (remove the seeds or omit altogether for a less spicy version)
3 large garlic cloves, minced
1 Tbsp tomato paste
1 Tbsp + 1 tsp Rumi Harissa spice blend, divided
2 tsp Rumi Ground Black Cumin
2 (15-ounce) cans diced tomatoes
1 quart (4 cups) vegetable broth
¾ cup dry red lentils, rinsed and drained
1 small butternut squash, cubed (about 3 cups cubed squash)
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can chickpeas, drained
Fresh cilantro, for serving